"PACINO PASTA"
The dish often referred to as BELLINO'S "AL PACINO PASTA" is Spaghetti Aglio e Olio (spaghetti with garlic a& oil). This is a traditional Neapolitan dish that Al Pacino grew up eating, and considers it a favorite. This fact was first brought to light when author Daniel Bellino Zwicke included a chapter in his book Sunday Sauce, with a recipe for the dish, and he told the story of how - when he was the Wine Director at Barbetta Ristorante in New York, AL Pacino was a regular customer there. He looked at the menu, and not seeing Spaghetti Aglio e Olio on the menu, he asked me (Daneil Bellino) "Could you make me Aglio Olio," meaning Spaghetti Aglio Olio. Daniel said, of course we granted Mr. Pacino his request. "It was an offer we couldn't refuse," alluding to a famous line in the movie, The Godfather.
- 1/3 cup Quality Italian Olive Oil
- 4-6 Cloves of Garlic (peeled and minced or thinly sliced)
- 1/2 teaspoon Red Pepper Flakes (adjusted to taste)
- 5 tablespoons Fresh Parsley (chopped)
- Optional: Parmesan or Pecorino Romano cheese
- Preparation Instructions
- Boil Pasta: Cook the spaghetti in a large pot of boiling salted water until al dente.
- Sauté Garlic: While the pasta cooks, heat the olive oil in a large skillet over low heat. Add the minced/sliced garlic and cook until it is soft and lightly browned (do not burn).
- Add Pepper & Herb: Add the red pepper flakes and parsley to the skillet, stirring for about 30 seconds.
- Combine: Drain the spaghetti, reserving about 1/4 to 1/2 cup of the starchy pasta water.
- Toss: Add the pasta to the skillet with the oil mixture. Toss well to coat, adding the reserved pasta water to create a sauce consistency if necessary.
- Serve: Serve immediately with extra parsley or cheese if desired.
- Variations
- Anchovy Version: Some versions of this recipe, referred to as "GARRLIC OIL & ANVHOVIES"
- Spaghetti," include 6 finely minced anchovy fillets cooked in the oil with the garlic.
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